Learn How to Cook Sweet Pan Roasted Corn indoors in a cast-iron skillet! No need to fire up the grill! All you need is a dry cast-iron skillet and corn! Eat it on the cob, shuck-off the kernels off the cob, or make a roasted corn and green chile dip.
What Kind of Corn Should I Use for Pan Roasting?
The sweetest corn is usually yellow; however, there are other options, as in white corn, fresh or frozen. It doesn’t really matter what type or color of corn you pan roast, because the corn cobs soak in milk prior to roasting. The sugars in the milk make the corn extra sweet!
Organic vs. Conventional Corn
The highest quality of corn is Certified Organic, non-GMO or, corn straight from a local farm. Unfortunately, if you buy “conventional” corn, you’re probably buying and eating genetically modified corn.
There’s much controversy about genetically modified foods, which I won’t go into now. But I prefer buying frozen Certified Organic non-GMO corn for any dish that calls for corn.
Foolproof Way to Make Corn Sweet
Some corn isn’t as sweet as we’d like, but there’s an easy foolproof way to ensure your corn is always sweet! After you clean the corn, soak it in milk. Yep! The sugars in the milk permeate the corn kernels and when that puffed up, sugar-enhanced kernel hits the hot fire, the sugars embed themselves in the core of the kernel, making the end product sweeter than before. The sugars that are released from the corn and milk create beautiful pan roasted corn!
How to Make Pan-Roasted Corn Indoors
- Pull the corn husks off and tear off the corn silk
- Rinse the corn, then break it in half
- Put the corn in a big bowl and cover it with milk
- Let is soak for 15 minutes
- Meanwhile, heat up a cast iron skillet on medium-high heat with NO OIL
- Once the skillet is hot, put the corn in it; no need to drain corn first; lower temperature on skillet
- Stand Back. Use Long Tongs. Turn on the Vent
- Rotate each corn cob until all sides are deep golden brown
When making Pan Roasted corn indoors, you’ll see the sides of the corn begin to brown after about 6-8 minutes; rotate the corn in the pan until most of the kernels are almost black.
Now, you can either put it in a bowl and melt butter over the corn, shuck the kernels (stand the roasted corn cob on one end and slide a knife down the sides), or freeze it for later use in soups and stews.
Pan Roasted Sweet Corn
- 4 ears corn
- 4 cups milk or buttermilk
- butter to taste
- salt and pepper to taste
- Remove the husks off the corn and pull away silk; rinse and break corn in half
- Place corn in a big bowl and pour in enough milk to cover the corn
- Let corn soak in milk for about 15 minutes
- Heat a cast iron skillet on medium high; turn on the oven vent now:)
- Using long tongs, remove corn from milk and place it in hot skillet; stand back; it sputters and pops!!! Turn corn and move it around in the skillet until most of each ear looks burnt
- Now, you can either roll the corn in butter and set aside, or stand it on end and slide a knife down to release the kernels
- You can roast the corn and freeze it if you like; it's always nice to have around for soups and stews
- The premise behind this cooking method is High, Hot and Fast.The pan will get really hot and start smoking; don't panic. Turn on the vent, open the windows. And don't burn the house down.
Got Comments or Questions? I’d Love to Hear from You!
You might like Roasted Corn and Green Chile Dip